The puckered leaves of this savoyed green cabbage make a light, fluffy cole slaw that holds the dressing well. The dark green outer leaves protect the tender, yellow-tinted heart that is great for making crispy salads or sauerkraut.

Broccoli, Brussels sprouts, Cabbage, Cauliflower, Collards, Kale, and Kohlrabi are all closely related members the Brassica genus. All of these crops are relatively cold hardy and perform best in cool, moderate climates with consistent moisture and a soil pH of 6.0–7.2. Excessively high temperatures may result in split heads, so plant spring cabbage crops early enough to mature before the summer heat sets in. None of the crops in this group thrive when daytime temperatures exceed 85°F.

Pest Prevention: Organic solutions to common problems.

Practice 2–4 year crop rotations between all Brassicaceae species. Insect pressure on fall-harvested brassicas is typically not as heavy as on spring crops. Encourage beneficial insect activity for suppression of aphids, and/or control aphid outbreaks with insecticidal soap. Control cabbage worms and loopers with Bt (Bacillus thuringienthus), available commercially as Dipel. Floating row covers used from the day of planting will protect from heavy flea beetle damage on spring crops. Maintain a pH between 7.0-7.2 for suppression of Club Root (Plasmodiophora brassicae). See our merchandise section for related products.

Harvest: Is it ready yet? When to harvest and how to store your garden produce.

Harvest cabbage when heads are relatively young and firm. Store in a plastic bag in the refrigerator to keep for about several weeks, or in a root cellar for a few months at 32-40°F and high humidity.

Recipes & Uses: Great ideas for what to do with your bountiful harvest.